Let me tell you my sons, genius idea. I just saw it in a RU-vid video hack. I wanted a really extra large tortilla press. Well, they don’t really make extra large tortilla presses. I found a big old metal one in Texas and it was well over $100? AnyWho my son said can’t you just screw two cutting boards together with a hinge! Well, this was a couple years ago back when they were bringing all the cutting boards through HomeGoods TJ, Maxx and Marshalls. I’ve found the two most perfect cutting boards. They are round with square handles so they can be hinge together. And they are about 14 inches in circumference! Very heavy also which helps with pressing. And after you press Your tortilla if you still wanted it a little larger and thinner you can just open up the cutting boards and roll it further with a rolling pin!
I just love your kitchen videos. It is so calming with the jars of spices, eggs in a basket, cast iron pots, etc. I find it so down to earth it makes me so relaxed. I appreciate you both so much.
@@ramaicacarper6281 It's the sadness in saying "Goodbye" that opens the door to the new beginnings and greeting it all with a joyful "Hello" of endless expectations. Without the final Goodbye there is no Hello at new adventures.
I know better than to watch your food videos in the middle of the afternoon because now, all I want to do is go find something to eat. Beautiful meals you two! The new grinder looks like a “hum-dinger”! 🥰
When My Grandmother was in the beginning stages of Alzheimer's she accidentally filled the pepper shaker with cinnamon it was like half pepper half cinnamon it made the our potatoes so good .. Bbq sweet potatoes are great too 😁
The roast chicken and the soup both looked very yummy! I make a drop biscuit that I add things in like cheese, spices, etc. and I drop those in by the spoonful and cook just as you did. Makes for large fluffy dumplings.
Longtime viewer of your channel and when I tell people about it I tell them it’s really a lifestyle channel. Although very foreign to my suburban city life I appreciate so much the work ethic and the dedication to being a good steward to the land and the respect shown to wildlife.
@@SimpleLivingAlaska Being a Christian (the follower of Christ): - calls upon the name of THE LORD: Psalms 145:18 , Psalms 55:16 , Isaiah 55:6 - coming to repentance, Luke 5:32 - going through new birth (baptized by the SPIRIT and by the water), 1 Corinthians 12:13 , John 3:7 - coming out from Babylon (the city life), Revelation 18:4 - flees from fornication: 1 Corinthians 6:18 , 1 Thessalonians 4:3 - analysing their own life and life in general, 2 Corinthians 13:5 - have their Inner mans eyes and ears open: Mark 8:18 , 2 Chronicles 7:15 , Matthew 13:16 - Judges - judges - judges, themselves and life in general in: John 7:24 - seeks out 1st the KINGDOM OF GOD: Matthew 6:33 - have no worries nor thoughts about what they shall eat or wear: Matthew 6:31 , Luke 12:22 , Matthew 6:25 , Luke 12:29 - is not a friend with the world, but exposes the wicked: Ephesians 5:11 , Psalms 26:5 , James 4:4 - goes through the persecution: Luke 6:22 , Matthew 5:44 ,John 15:18 , 1 John 3:13 - has outworldly peace: John 14:27 - fears not any man, but has the sobering fear of GOD in him: Matthew 10:28 , 1 John 4:18 - rightly dividing the word of truth: 2 Timothy 2:15 - is both, the believer of the word and the doer of it also: James 1:23 , Matthew 7:21 - have no idols not graven images: Isaiah 42:17 , Micah 5:13 , Isaiah 42:8 , Deuteronomy 7:5 , Habakkuk 2:18 - worship GOD in SPIRIT AND IN TRUTH: John 4:24
Ariel reminds me of my mom, she made everything from scratch. All my friends had Wonder Bread and we ate fresh bread. I loved that smell when the bread was cooking.
I’ve just made chicken noodle soup and homemade dumplings too. I make my dumplings with flour, salt, beef or veg suet (lard can be used too) and water. It was delicious. Enjoyed by all family
Lard is hard work! We need to teach you how to make Southern Slip ( or slick) dumplins. Now that is some good stuff. Just real old fashion chicken and dumplins...😃2 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/4 tsp white pepper, 1 TBS lard + 1 TB butter, 1/2 to 3/4 cup of milk. You want to be able to roll them out like your tortillas, the cut into strips. The secret to cooking these are to slip them in the chicken broth one at a time, while stirring, turn it on low for at least 45 minutes. Then off the heat to sit for 15 minutes or so! If the broth isn't rich enough, add a couple of TBS's of butter to the stock before adding the dumplins.
I’m an older Scottish lady and as a young girl we had our own pigs on the farm and we rendered the fat down for lard which we used when baking and cooking. The pork from those pigs tasted amazing never eaten anything like it since, he also cured our own bacon which was also delicious that with our own free range eggs made for a great breakfast. Love your videos they are so enjoyable and full of really good information . God bless and be safe. btw I love your two boys they are adorable
I've had the best luck processing my meat if I stick the auger assembly in the freezer for an hour before hand! Also helps having the meat partially frozen, especially in high-fat ingredients.
I'm from Ukraine. We have such a delicacy, made from pork lard - just like yours, we grind it, and then add salt and your favorite spices. When we eat vodka, or eat soup or borscht, spread it on bread and eat it in a bite.
@@perstephanies mostly, fat renders for frying, or to make greaves. If you wanna make "sandwitch salo" - just grind raw fat, add salt, black pepper, allspice and grinded raw garlic. Sometimes people add paprica, parsley, spicier peppers, etc. Also we eat salted fat. Take piece of fat, generously salt it(sault should became crust on fat), put it into fridge, wait a week, cut thin slice of it and put on piece of bread. Tastes good with garlic and/or mustard. It names "salo". Sandwitch salo gives more freedom with spices and cooks faster(no need to wait), but regular salo also pretty tasty
Your meal looked delicious. You guys make everything you do look easy. I know it is a lot of work but worth it. The lard looked great. Can’t go wrong with chicken stock. Thanks for sharing. When you visiting the new cabin again?
Those dumplings in the soup reminded me of a typical german dumpling for soup called "Markklößchen" - bone marrow dumplings, they are my favorite. If you got some bones you might want to try them out!
Fantastic video!! Loved the food. So happy you got a new grinder. Especially love seeing the pups and kitty. I look forward to every video. Thank you for your hard work.
I have just been researching grinders here so I can make my own Lard. Those tortillas looked fabulous as did the soup - everything you guys cook is sensational. Great Video Thanks. Cheers Denise- Australia
I know you are not a cooking show but the amount of things I've learned through your channel are so invaluable to me, from baking, to using lard as it's a good fat and cooking....I really love your versatility as there's something for everyone.
I love watching you guys cook! I am a "from scratch" cook myself and, at 46, am told it's so out dated of me. So to see younger people just so passionate makes my heart sing. Last year I was bed ridden from March until an operation in December that I'm still recovering from. So no "from scratch" cooking here. My teens thought all the premade food great to start with, but soon after missed the homemade stuff. I LOVE lard, love making a sweet lardy cake. Still find suet the best fat/ shortening for pastry and crusts, and adore buying a whole, organic, free range chook (Australian word for chicken) and turning it into several meals for my family. Nothing beats homemade chicken stock! So, thank you, thank you, thank you for this video. I can't wait to be strong enough to get back to it myself.❤️
I remember my grandmother rendering lard in a iron wash pot over a fire outside these days we would be living off grid . No running water no electricity we slept three to a bed. We were poor but didn’t know it as everyone else was also. I went to a one room school in the Missouri Ozarks. I am now 80 years old.
Some folks prefer to store lard in their refrigerator, we have just always kept ours on the shelf without any problems but we do take our time rendering it. It's the same thing just stored differently 🙂
Hello Arielle & Eric, from the Southern Oregon Coast. Love the dumplings and an amazing chicken stock soup. Arielle, do you preheat your jars prior to pouring the hot lard in. I have had in the past a couple of jars Crack. I started oven heating at 200F. Not only does it make sure they are bone dry, but ready for hot liquid. Thanks for sharing your journey. You guys rock!
We love your channel! Thank you for sharing! Inspiration within every video! I recently moved to a very cold climate in Canada. It is taking some getting used to, for sure. Watching your videos motivates me to try so many new things. Keep on living the dream!
That was a lot of work to get lard but I’ve seen you used it since you moved to Alaska. The recipes you made looked very tasty. Until your next video ,take care and be safe. (Judy NB)🌲🇨🇦
My granny use to add the cracklings to corn bread. (If they were to big she would crush them up to the size she wanted) Made a great eat. Nice video!!!!!
You know it's a good video, when you don't want it to end! I have a bunch of kidney fat, from the first cow we ever had butchered. It was raised on our land, by a friend who rents pasture, for the cows. I used a little suet in a Christmas pudding I made for the first time as well. It's my mom's recipe, so I was able to take some to her (she's almost 85 years old), and many of my 8 siblings, in January, when we got together! I'm looking forward to cooking down the fat into tallow, using my electric roaster. I can put water under the main pan, so it can help it not burn, as it renders all day. We have a nice hand grinder I will use, because I used my food processor, and it kept gumming up, even though it was pretty frozen, when I chopped some in it to make the Christmas pudding! Thank you for sharing your helpful tips!
Mixing all that flour and such, put in a plastic grocery bag, or in a ziplock, which pint, quat, gallon, 2-1/2 gallon, you won't dirty pans or your hands and don't have to sweep up loose flour that got loose. I'll try to learn ya, 😃 Works good for coating fish to be fried as well as fried chicken. Paper grocery bag, plastic bag, it all works well. Stand or sit, mush together all you want.
Bo knows, Bandit's ready! Pepper's like: "Me wachez huminz kook 4 me, lyf iz gud." Hey Eric? Is it possible that the old meat grinder just needs a new set of brushes? Often, when an electric motor dies, it's just worn out brushes, which are usually pretty cheap. A little digging to get to them and some solder to install new ones. That new grinder is a hog though. Nice to have around. Amazing food from that chicken. Food just tastes so much "more gooder" when using animal fats. Loved that pot lid for cutting tortillas. Very nice.
I'm enjoying your awesome calendar, for my second year...I am missing the description of your beautiful photos! which you included in the '22 calendar. Thanx for keeping the informative videos coming.
Soup looked amazing along with the Spanish rice, and tacos. Interesting to see how to render down the lard. I read a study that they did on non-airirated lard. They found that it was ok for your health, about the same as using olive oil in cooking. Do the lids clicking down on the canning jars at night wake you up? Sometimes they can be quite loud. Peace love happiness
that new grinder looks like a Beast! you should have no problems with it. I'm sure you will put it to the test. Wow Arielle you are so smart to use the lid as your tortilla cutter. I never thought of that. as always I love your video's. Thank you for sharing with us.
I love your channel….. ! Between here and acre homestead vlogs. I at age 75 have made soooo many really cool meals and have canned up a storm. Thank you……
My mouth was watering the whole video! Just got home from work wondering what to make for supper. Chicken soup is a strong possibility😁. Thanks for the tutorial on Lard and for not making it look intimidating!
Did you say you might raise chickens again in the future? 😮 Does that mean all your chickens are in your freezer? Love your content and adventures! Thanks for sharing!
I bought a 5Kw diesel heater for my wood shop. Awesome!!! Same brand as yours, but it was already mounted in a case. Thanks for the tip, I didn't know they made such a thing.
Y'all moved to Alaska, I think just before we did but we live in Fairbanks. We have been watching y'all for about 8 years now and we love y'all. Just wanted to say Aerial has a glow to her and looks like she is really enjoying making the lard. Y'all have inspired us to do and try new things. Now we will be making some lard. Thanks for all y'all do and your fearlessness.
My Dad would have been DROOLING over that grinder! We had a hand crank for making sausages. Hope your fur kids got a crackling or two for a treat. My parents would give the dogs and sometimes the kitty a couple. But they do taste nice chopped up in cornbread, too.
I love Chicken N Dumplings & use the Bisquick recipe for mine. Love the rich broth too! I make Chicken Noodle Soup too home made. Yours looks delicious! I love how you combined the noodle & dumpling. Loved the chimichangas you made too! Have a really good week Look forward to seeing you both next week. ❤Happy Valentines Day!❤
I love watching this, how you make lard and the chicken looked moist and very tender. The whole meal made me hungry 😂 now I know how to make my own tortillas. Thank you ❤️
You make rendering lard look so easy and it's inspiring; sure hope you continue to raise chickens; yours are so beautifully healthy looking and happy. Home made chicken soup is my absolute favorite and yours definitely looks like a first prize winner!! Stay safe, be happy! ❤
Never realized rendering fat was such an easy process…yes Time consuming but isn’t everything that good…you guys need a cooking show …EVERYTHING you cook looks amazing as always thank you for sharing…blessings wished always..
hello, thank you for this delicious sharing. When the chickens or ducks were very fatty, my mother-in-law would skin them and melt the fat to cook her potatoes and brown the meat. it's crazy how this old dog regains his vigor in front of a good piece of chicken 😂😂. kisses to you two and hugs to the four-legged friends an old granny from France 👍
My family lived on a farm when I was growing up and we butchered hogs and rendered lard out in a big black pot outside. Lots of work, but so worth it. We loved the cracklings. Yum thanks for sharing the video.😊
Julia Child would be very happy with the size of that “bird”. She was a character and great cook. Compared to what we get, that was a large chicken and looked delicious. Love the cooking shows!
I will take One Whole Chicken...coat with EVOO, Salt, Pepper, Cinnamon place in a cast Iron fry pan...place in a 350 degree oven...for 1 1/2 hour. And I will have a delicious Chicken. YES? Thanks for sharing.
Great video!!! I remember my dad rendering when I was a kid. We raised a couple hogs and waited a bit long. There are over 300 lb when we butchered them. The entire kitchen had a film a fat on all the cupboards and ceiling.
My son's grandparents lived in central Mexico. I spoke broken Spanish and she tried to show me the secret to her WONDERFUL tortillas as she measured with her hands. It was 2 handfuls of corn to 1 handful of flour.
Growing up we always had a tub of lard in the fridge. Until recently I was not aware it was used for. With the advent of the internet I spend a lot of time watching cooking shows, many that are not televised. I have become more aware of the uses for lard which crisco basically removed from our fridges.
The yellow color tallow is from 100% free range cattle, the crackling of the pork when making lard is a delicatessen in South Africa over here it called "kaings" the Dutch word for crackling.
I notice that the new grinder is a Cabela's brand. I love the Cabela's processing equipment! I have one of their dehydrators, and I like it much better than my excalibur! The chicken and dumplings looked really yummy!
We have cheap chicken here in Iowa. Hind quarters go on sale regularly for .59¢-.89¢lb. I use baking sheets with wire racks(like the ones sold for jerky) and parchment under it. It catches all the chicken fat. A sheet usually produces 12-16 liquid oz and 10 lbs of chicken quarters will take two baking sheets. Good runs will produce a quart of rendered chicken fat. I then bake the chicken skins for chips, bone out the chicken, and shred for later use. If I get a really good sale like .49¢lb I will run 20 lbs, and vacuum seal 1 lb packages of shredded meat. Chicken gravy with mashed sweet potatoes is a staple here. We pressure cook the sweet potatoes to make them super smooth.
In my family when my kids were young we had a rooster that liked to chase and peck my kids I told them ..don't let him get away with that ..get a stick an whack him with it ...! soon I woke on a Saturday morning to such a ruckus and the kids came running in my oldest daughter it seems had killed the rooster and she was sure I'd be mad so I got dressed and went out to find the rooster with no head so I asked what did you hit him with ..? it was a piece of galvanized water pipe 1/2 inch ...I never found his head but we plucked the rooster and made soup like that which became known as "Mean Rooster soup" in our clan ...!
Interesting timing....I have a LARGE bag of white fat in the freezer I need to render. Maybe this will kick me in the butt and I'll do it. LOL Also have a bunch of back fat I want to cure into Lardo. Unfortunately gave away most of the white fat from the pig to my Mother without thinking much about it. She has LOTS of lard now.
Have some skins on it, in the south pork skins/cracklins are made. Boil like 1-1/2" squares, circles whatever 2-3 hours in a water, just keep boiling. Then at the end, add lard and fry it. Salt, enjoy. I try to be more kosher. Like hog head cheese. Cut head in half, boil it, then scrape it. Where seasoning has to be added, onion, garlic and such,put in a crock, the gelatin rises to the top, meat settles to the bottom Where you get the tongue, earwax, sinus and everything. It's better than chitterlings, which is large intestine of pig, uhh, nasty. Even in the Bible people reverted to cannibalism, which cannibals says taste like pork, still have the same cuts as pork or beef, but when they had regular food, they went back to eating other animals rather than their children. Just a note, some would die before eating another human. But in the south, there's people that would have plenty of pork ribs. 😃, I check out just in case. I mean China and Russia is said to have warships along U.S. Coast. Around Alaska too.
Just want to say hi, and also mention a fault. When you made crepes. It was not salmberries. It was cloud berries. Big difference. Salmberries is a mix with raspberry and Blackberry. Yellow cloud berries is a differrent spiece. Found in northern hemisphere only. Lucky you to have found this gem of berries
